Creamy, luscious key lime pie is nothing short of heavenly. You can use regular limes, but if key limes are available, they are always worth it.
INGREDIENTS
1 cup raw cashews
1 recipe Flaky Pastry Crust (page 52)
2/3 cup evaporated cane sugar
2 teaspoons unbleached all-purpose flour
2 teaspoons cornstarch
pinch of salt
3/4 cup water
1 teaspoon grated lime zest
1/3 cup key lime juice
Coconut Whipped Cream (page 52), to serve
Makes 6 pies
DIRECTIONS
Soak the cashews in a bowl with enough water to cover for 1 hour.
Preheat the oven to 350°F. Place six 4-ounce canning jars on a rimmed baking sheet. Divide the pie crust among the jars and press down firmly into the bottom of each jar, creating a thick, solid layer of crust. Poke with a fork to create some air holes.
Bake for 9 to 12 minutes, until golden and puffy. Remove from the oven and let cool.
While the crusts are cooling, prepare the filling. In a medium saucepan, combine the sugar, flour, cornstarch, and salt. Whisk in the water. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and whisk until thickened, approximately 5 minutes. Remove from the heat and pour into the bowl of a blender or food processor. Drain the cashews well and add to the bowl. Mix until the nuts are processed and the filling is creamy, stopping to scrape down the sides as needed. Return to the saucepan over medium-low heat, add the lime zest and juice, and whisk to combine. Continue whisking until bubbling in the center, another 3 to 5 minutes. Remove from the heat and transfer to a heatproof bowl. Let sit, stirring occasionally, until fairly cooled.
Pour the lime filling into each jar, filling to 1/2 inch from the top. Refrigerate the pies for at least 3 hours (preferably overnight), before serving. Top with a dollop of Coconut Whipped Cream just before serving.